Cheesy Sheet Pan Pasta

Name: Cheesy Sheet Pan Pasta
Ingredients: 1/2 pound (223 grams) Pasta (Casta Kelly or similar chunky shape); 2 pounds Brussels sprouts; 4 ounces (113 grams) Pancetta (or other fatty cured meat like sausage); A couple of carrots, sliced thin Carrots; 2-3 shallots, finely diced Shallots; 1/2 pound (223 grams) Mozzarella cheese (low moisture or fresh); 1/2 pound (223 grams) Ricotta cheese; Roughly equal quantity to chopped aromatics Panko bread crumbs; From 1-2 lemons Lemon zest and juice; A handful Fresh thyme leaves or other fresh herb; Sliced thin (seeds removed) Red chili; A couple, smashed and peeled Garlic cloves; As needed for drizzling Olive oil

13 ingredients · from Adam Ragusea

Ingredients

1/2 pound (223 grams) Pasta (Casta Kelly or similar chunky shape)
2 pounds Brussels sprouts
4 ounces (113 grams) Pancetta (or other fatty cured meat like sausage)
A couple of carrots, sliced thin Carrots
2-3 shallots, finely diced Shallots
1/2 pound (223 grams) Mozzarella cheese (low moisture or fresh)
1/2 pound (223 grams) Ricotta cheese
Roughly equal quantity to chopped aromatics Panko bread crumbs
From 1-2 lemons Lemon zest and juice
A handful Fresh thyme leaves or other fresh herb
Sliced thin (seeds removed) Red chili
A couple, smashed and peeled Garlic cloves
As needed for drizzling Olive oil

Watch the original video

Method

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Watch the original: “Cheesy Sheet Pan Pasta” by Adam Ragusea. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.